Alma record. (Alma, Mich.) 1878-1928, 1887-12-30
DOMESTIC HINTS.
STEAMED PUDDING.

One anu oue-hhl cups huRaIs uHo
quart sour milk, one cup currants one
teaspoon saleratus, one teaspoon salt
one or two eggs, one teaspoon shorten
my; steam two and one-half TO three
hours, then bake One-half hour.
WHITE SAUCE
Put into a sauce pan quarter OF q
pound Of butter, and mix it with
spoonful Of flour, add n glass OF water,
set il on the fire. and keep stirring;
when it boils take it off set L aside and
salt it. If your sauce be too thick,
add little water; if too thin. piece
of butter. aud turn IT afresh.
sCALLOP MEAT.
Take cracker crumbs. macaron', cold
meat the gravy for the meat, or soup
stock. Boil the macaroui until soft,
put little cold water on it TO prevent
il sticking together; cut the meat in
small pieces, cover the bottom of
deep dish with the crumbs then a lay
er of meat, little salt and pepper
LAYER of macaroni, crumbs meat, etc,
with the crumbs last, and over all pour
the gravy. Bake one-half hour
COOKIES.
One cup butter. two cups sugar, four
eggs. four cups -four. three tablespoons
fuls milk, three teaspOOnfuls baking
powder; rub the -four and butter thor
oughly together, cream the butter and
sugar, beat the eggs separately, add to
- Il IL. M
cinnamon, or any seasoning preferred;
SIT in the flour and baking powder,
and add enough flour TO mould and roll
out
sTEwED VEAL
, Cut the meat in pieces, wash theu
clean, and put them into the stew pot
add three pints Of water, put in ON
onion. some pepper and salt let 1t steV
one hour then add sliced potatoes. ana
make "A crust Of sour milk or cream
tartar; put in and stew ill the potatoes
are done, about half an hour; the crus,
NAV be made into biscuits.
VINEGAR PIE
Two eggs, reserving the whites fo
frosting. one teacup sugar, one teacuP
cold water. one tablespoonful -four one
tablespoonful sherry vinegar; Hay0
W tn lemon.
y LEMON CAKES.
u Three-fourths of pound OF -four ana
Il two ounces Of butter rubbed together
i in a dry state; then add -fonthi
Of pound of white sugar, the juice
e and rnd OF one lemon. and one egg.
Bake in small cakes on tin
JELLY ROLL
, One cup of flour. one cup Of sugar,
i four tablespoonfuls Of melted butter,
u two tabespoonfuls Of water, three
c eggs two level teaspoonfuls Of cream
tartar and one teaspoonful Of sods
II sifted into the flour. Put all the in
gradients together and beat ter
~ minutes, bake in two long sheets,
20 spread with jelly and roll up while hot.
II Cream Of tartar and soda may bs
} omitted. and one teaspoonful of baking
: powder used instead.
u LIGHT BISCUIT
, Two quarts OF best sifted -four, one
y pint sweet milk, in which melt one
- quar- ter pound Of butter, one teaspoon.
Il ful salt in the milk. one teacup fires
}" Yeast; make a hole in the centre, pour
p in the yeast well shaken), stir dill gent
II " with a fork; let the m Tx, etc, be
just lukewarm (no more6 then knead
AS bread; cut it across through and
through with knife; let it Sc six OF
y seven hours, rs it may require; taks
n from the pan. knead It we'll, cut in
small cakes and put to rise in pan an
1t hour or more before baking; this recipe.
o with sugar and suitable spices, MAKE.
I'd excellent doughnuts.
CHICKEN BROTH.
p Cut ch cken into quarters, lay il il
N salt and water m hour; put on in soup
of kettle with an onion and four quarts Of
water. Bring very slowly to gentle
ut boil and keep this up until the liquid
10 has diminished one-thrd and the meat
tn shrinks from the bones Take out tho
chicken, salt it and set aside with 4
g. cupful of broth in bowl (covcred)
III until next day. Season rest of broth
III and put back over the fire. Boil NJ
O. and skim, add nearly cupful Of rice.
is previously soaked IN a bowl of wateE
GA Cook slowly until the rice is tender.
'n Stir cupful of hot milk INTO two
ar beaten eggs then into broth. Let II
come barely TO boil When yoH hav,
e. added handful OF finely minced
e parsley pour out into turcens and
I'D serve.
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